Sweet Cucumber And Green Tomato Pickle
|Thinly sliced unpeeled cucumbers||1 Quart|
|Thinly sliced green tomatoes||1 Quart|
|Thinly sliced white onions||2 Cup (32 tbs)|
|Salt||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cider vinegar||2 Cup (32 tbs)|
|Whole mustard seed||1 Tablespoon|
|Whole celery seed||1⁄2 Teaspoon|
|Whole black peppercorns||5|
|Ground turmeric||1⁄2 Teaspoon|
1. Arrange alternate layers of cucumbers, green tomatoes, onions and salt in a bowl. Let stand six to eight hours, or overnight. Drain.
2. Combine the remaining ingredients in a four-quart kettle and bring to a boil. Add the cucumbers, tomatoes and onions and boil until the vegetables are clear, five to ten minutes.
3. Pack in hot sterile jars and seal at once.